Search Results for "Radish"
Recipe Results 289 of 307 pages
Salami Asparagus Salad
Ingredients 1 pound fresh asparagus, trimmed 1/2 medium sweet red pepper, cut into 2-in. strips 1 small onion, thinly sliced and separated into rings 1/4 lb. hard salami, cut into strips 1/2 cup crumbled feta cheese 1/3 cup olive oil 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar 1/4 cup white vinegar 1/4 cup
Honey-Mustard Roast Pork Tenderloin
Ingredients 2 pork tenderloins, about 1 pound each Salt and pepper 1 small clove garlic, minced 4 tablespoons grainy Dijon mustard or country-style 2 tablespoons honey 2 tablespoons brown sugar 1 tablespoon cider vinegar or balsamic vinegar 1/2 teaspoon dried leaf thyme, crumbled 1 tablespoon cornstarch 1 tablespoon cold water Directions Wash and trim pork
Sugar And Spice Snack Mix
Ingredients 3 cups lightly sweetened toasted oat squares cereal 3 cups miniature no-salt-added pretzels 2 tablespoons acceptable margarine, melted 1 tablespoon firmly packed brown sugar 1/2 teaspoon ground cinnamon 1 cup miniature marshmallows or dried fruit bits Directions Preheat oven to 325°. In large plastic bag with tight-fitting seal, combine oat squares and pretzels. In
Old Fashioned Pumpkin Pie
Old Fashioned Pumpkin Pie Yield: 2 pies Pumpkin Pie Filling: 4 Eggs 1 Lg. Can Pumpkin 1 1/4 c. Sugar 1/2 tsp. Salt 2 tsp. Cinnamon 1 tsp. Ginger 1/2 tsp. Cloves 1/2 tsp. Nutmeg 1/4 tsp. Mace 2 12 oz. Cans Evaporated Milk Pie Crusts: 2 1/2 c. Flour 1 Tbs. Sugar 1/2 tsp.
No-Bake Cheesecake
Ingredients: 1 (12-ounce) can evaporated milk, well chilled 1 2/3 cups graham cracker crumbs 1/2 cup powdered sugar 6 tablespoons butter, melted 1 (3-ounce) box lemon Jell-O 1 cup boiling water 1 (8-ounce) package cream cheese 1 cup granulated sugar 4 tablespoons fresh lemon juice, OR 2 teaspoons vanilla extract Directions: In a small mixing bowl,
Basic Chicken Soup
Ingredients: 1 tablespoon canola or olive oil 1 onion, finely chopped 2 celery stalks, sliced 2 carrots, scrubbed or peeled and sliced 8 cups low-sodium chicken broth (or more, if you like it more brothy) 1⁄2 cup brown rice, barley, or small pasta (such as alphabets or orzo) 2 cups cooked, shredded chicken Directions: Put
Blueberry Nectarine Cobbler
Ingredients: Flour: 1-2⁄3 cups Sugar: ½ cup, divided Cold butter, cut into ½-inch cubes: 6 tablespoons Baking powder: 1-½ tablespoons Salt: ¼ teaspoon Heavy cream: ¾ cup, divided Blueberries: 4 cups Nectarines, pitted and diced: 1-½ pounds (6 medium) Quick-cooking tapioca: 2 tablespoons Directions: In the bowl of a food processor, fitted with chopping blade,
Spicy Chicken Wings
Ingredients Marinade: 1 onion, chopped 2/3 finely chopped scallion 2 garlic cloves 1/2 teaspoon dried thyme, crumbled 1 1/2 teaspoons salt 1 1/2 teaspoons ground allspice 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 pickled jalape?o pepper, or to taste, minced (wear rubber gloves) 1 teaspoon black pepper 6 drops of Tabasco, or to
Mexican Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 1 box Jiffy cornbread mix 1-4 ounce can of mild diced green chilies (undrained) 1/8 teaspoon garlic powder 1- 15 ounce can pinto beans (rinsed and drained) 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn 1 large tomato diced
Eggnog Creme Brulee
Eggnog Creme Brulee Ingredients: 2 cups eggnog 4 egg yolks ¼ cup white sugar 3 oz. mascarpone cheese, softened 1 tsp. vanilla extract 1 dash ground nutmeg 1 dash ground cinnamon Directions: Preheat oven to 350 F. Place four ramekins or custard cups into a shallow baking dish; add enough water to come halfway up
